My favorite breakfasts are those accompanied by simple, fluffy cakes, and the yogurt plum cake is definitely one of my top ten favorites :D Here’s a version I’m sharing with corn oil and apricot yogurt! Try it—it’s absolutely delicious!!!

COVID-19 is forcing us to stay home: I’m trying to brighten up your time in isolation with this recipe for lemon cookies.

Banana-walnut muffins (or banana nut muffins!) were the most popular treats during our vacation on the West Coast of the U.S. (San Francisco, the national parks, Death Valley, Las Vegas, …). Before setting off on a long trip (the open spaces, for those who’ve never been there, are veeeery vast), we’d always stock up on provisions and water, and treat ourselves to a few sweets. The selection was vast, but in the end we always chose the banana and walnut muffins: they leave a delicious taste in your mouth,

To get ready for the cooler weather that’s bound to arrive sooner or later, today I’m sharing a recipe for coconut brownies. They’re perfect for any occasion, but don’t gobble them all up—they’re pretty filling! I often make these to bring to work for a break with coworkers, as a weekend treat, or for dinner parties. It’s very quick to prepare, takes about 30 minutes to bake, and a sprinkle of coconut flour is optional—plus, it’s impossible to mess this up! It’s one of those recipes to always keep on hand for last-minute guests and when you’re short on ideas: this classic is always there to save the day!

Happy May 1st to everyone! To recover a bit from the long Easter and April 25th holidays, I recommend this excellent variation on my classic “one-minute cake” for Labor Day! The One-Minute Cake… WHOLE-WHEAT!

Hi, everyone! How was your weekend? Did you have fun? Did you make the most of your free time? On Saturday, I had a lovely evening with friends, and on Sunday, I spent time with my parents! I hope you all had a great day today. Last week, I made this cake because… um, I hadn’t gone grocery shopping yet and I had these ingredients at home… WHAT A SURPRISE! It’s almost—ALMOST—become my favorite breakfast cake! The apple-oat cake is one of those desserts that feels incredibly light on the palate—you could easily eat half of it for breakfast (um, don’t do that!) and even take it to work for an afternoon snack. TRY IT—you won’t regret it!

With these apple-heart cookies, we’ve reached the end of this first month of 2017—it flew by for me; how about you? Today is one of the “Three Days of the Blackbird,” so why not bake some cookies and stay nice and warm with the oven on at home? :D For those who don’t know, these are the coldest days of the year! Brrrr! Cuor di Mela cookies are very sweet shortbread cookies that are perfect for breakfast and snacks. They’re very famous because they’re sold by Mulino Bianco, but above all because they’re DELICIOUS! I’d like to share my recipe with you, in case you want to try making them at home and/or can’t find them at the supermarket. The ingredients are enough for about 40 cookies!

Halloween is coming—let’s not be caught off guard! Here are some terrifying Halloween cupcakes to celebrate this spooky holiday with the little ones!

Today I’m sharing some simple shortbread cookies presented in a fun way. After making the shortcrust pastry, I made some little bears tender that are filled with almonds…it’s an idea for making a simple recipe look spectacular :) For these cookies, I used a bear-shaped cookie cutter—it’s really cute and inexpensive… Here’s the Amazon link where you can buy it: Bear-Shaped Cookie Cutter, Stainless Steel I made the shortcrust pastry using the same recipe as the base for the lemon tart that I’m sharing with you below.

Today I wanted an apricot tart that was a little different from the usual—softer and more crumbly…so I asked Anita for the recipe for her apricot tart, which I remembered being really good! In just a few simple steps, you’ll have a cake that the whole family will love. This recipe for apricot tart is amazing, and success is guaranteed!